It was passed along to me by a friend who got it from a friend who once cooked in the famed Athens, Ga., vegetarian restaurant, The Bluebird Cafe. Bulldog Tofu, so I’m told, was born in that very kitchen. The cafe has since closed. But the bulldog in the dish’s moniker recalls its Georgia roots.

Instructions

Sauté onions and other vegetables (but not leafy greens) in skillet until they begin to soften. You may need to add more butter to the pan. Add garlic. Sauté one more minute. Add tomatoes and stir until the mixture thickens. Then add soy sauce and nutritional yeast. Stir until well mixed. Add leafy greens and cook until they just begin to wilt. Set aside.

Sauté mushrooms in a hot, dry pan until tender. Add to the vegetable mixture.

Assemble casserole in an 8×8 baking dish. First rice, then tofu, followed by vegetables.

Top with grated cheese and cook in 350°F oven until the cheese is melted and all parts are well-heated.